Coconut Cake with Raspberry Filling
INGREDIENTS
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2 pints fresh raspberries (12 ounces)
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1/3 cup sugar
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2 tablespoons water
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1/8 teaspoon salt
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3 tablespoons cornstarch
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3 tablespoons Chambord (raspberry-flavored liqueur)
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Baking spray with flour
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8 ounces cake flour (about 2 cups)
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2 ounces coconut flour (such as Bob's Red Mill) or cake flour (about 1/2 cup)
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 1/2 cups sugar, divided
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1/3 cup canola oil
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2 tablespoons butter, softened
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1 teaspoon vanilla extract
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1 cup coconut water (such as Goya)
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6 large egg whites
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3 large egg whites
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1/4 teaspoon cream of tartar
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1/2 cup sugar
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3 tablespoons water
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1/8 teaspoon salt
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1/2 cup unsweetened coconut flakes, toasted
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